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The truly American oatmeal flapjack topped with apricot jam, cinnamon and sliced apples.
- Beat the butter and sugar very well until light and creamy.
- Add the oats and mix well.
- Press the mixture evenly into a greased shallow 175 mm. (7") square tin.
- Melt the jam on a low flame. Spread about half the jam over the oat base in the pan.
- Peel, core and thinly slice the apples. Arrange the apple slices on the top of the crust in three separate rows lenghtwise, slightly overlapping the slices.
- Add the butter and cinnamon to the remaining jam glaze and heat until the butter has melted. Brush this glaze over the apple slices.
- Bake in a hot oven at 200 degree C (400 degree F) for 30 to 35 minutes or until the apples are tender and the flapjack base is golden brown.
- Cut into pieces and let cool in the pan.
- Serve with vanilla ice-cream.
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